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Rapid determination of lactic acid in anaerobic biological treatment process using a portable sensitive lactate biosensor

100%

Darwin D.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2019

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tom 100

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nr 2

2

Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria)

100%

Ozabor P. T., Olumakinde T. S., Oluokun T. E., Oladele J. O., Fadahunsi I. F.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2026

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tom 107

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nr 1

3

Additives applied in grass silage production as depending on cultivation intensity of grassland

100%

Opitz von Boberfeld W.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

4

Titanium dioxide and alpha-hydroxyacids in aqueous solutions and O-W emulsions

100%

Glowczyk-Zubek J., Kus S., Maslowska B., Nadir F.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2007

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nr 4

5

The rapid degradation of sauerkraut brine by free and immobilized yeast cells

100%

Nowak J., Hang Y. D.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

Industrialization of sauerkraut production in Poland will need to solve the problem associated with disposing of highly acidic waste effluents. Late sauerkraut brine present the greatest problem with respect to treatment because of their high BOD and low pH. Degradation rate of sauerkraut brine by Kluyveromyces marxianus yeast - depends on concentration of the brine in the medium. The removal of lactic acid in shake flask experiments varied from 98.95 to 56.75 % after 48 h at 30°C. The immobilization of yeast in sodium alginate improved the lactic acid degradation rate and allow to treat the very acid brine directly. Lactic acid was fully used in diluted brine in 24 h and the content in undiluted brine was reduced by 90.17 to 81.2 to % in the following runs after 48 h.

6

Characteristics of turkey breast meat showing different signs of bursitis and ascites

84%

Januskeviciene G., Paulauskas V., Milius J., Zaborskiene G., Garmiene G., Stankiene J.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

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nr 4

The amounts of biogenic amines (putrescine, histamine, cadaverine, tyramine, spermidine, and spermine), lactic acid, pH, and number of Enterobacteriaceae, Escherichia coli, and coagulase producing Staphylococci were determined in healthy turkeys and in the fillets of turkey breasts with the signs of ascites and bursitis. The examination of the amines was performed by high performance liquid chromatography; the amount of lactic acid was determined by capillary isotachophoresis method; pH value and microbiological indicators - by standardised methods. All determinations were done after 24, 72, and 120 h after slaughter of the turkeys. The fillets of the breasts were stored in the refrigerator at 4°C. The significant differences in the total amounts of biogenic amines in carcasses of healthy turkeys and carcasses of turkeys with substantial lesions of bursitis and medium or substantial lesions of ascites were determined within 5 d after slaughter (P<0.00l). The amounts of biogenic amines in the breast fillets of turkeys with low lesions of ascites and bursitis were very similar to that of the control group during the whole period of maturation. The average amount of lactic acid throughout 5 d after slaughter increased only in the breast fillets of healthy turkey (maximum value was 1.032 mg/100 g) and insignificantly increased in the carcasses with low lesions of ascites and bursitis (maximum value was 0.983 mg/100 g). The results of investigation indicate the breast fillets of turkeys with medium and substantial lesions of ascites and substantial lesions of bursitis are not fit for human consumption. However, in the cases of low lesions of ascites and low and medium lesions of bursitis, the fillets are not fit for maturation, but could be thermally processed in the period of 24 h after slaughter.

7

Impact of probiotics on numbers of lactic acid rods producing hydrogen peroxide isolated from mouths of dairy cattle

84%

Selwet M., Galbas M., Porzucek F., Pociejowska M., Clapa T.

Acta Scientiarum Polonorum. Zootechnica

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2013

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tom 12

|

nr 3

The investigations were conducted on 60 Holstein-Friesian dairy cows (at age 3 year and weight 590 kg) kept in tie-stall barn. The animals were divided into 3 groups of 20 heads each. The control group (K) was fed diets without probiotics, group (EM) -- was fed diet with the addition of EM probiotic (dose of 150 ml ⋅ t-1 TMR) and group (T) -- was fed diet with the addition of ToyoCerin probiotic (dose of 0.2 kg ⋅ t-1 TMR). The volume of 2--10 cm$^3$ saliva was collected from each animal in which the following parameters were determined: number of lactic acid rods from the Lactobacillus genus, number of rods capable of producing hydrogen peroxide. For purpose of precise diagnostics, lactic acid rods were identified on the basis of biochemical traits employing API 50 CHL (BioMérieux), while those manufacturing H2O2 were additionally tested using PCR method. The occurrence of Lactobacillus spp. rods was confirmed in all the examined individuals and in each and every experimental combination. Lactobacillus spp. rods capable of produce hydrogen peroxide were isolated in 17 cows in group K, in 3 individuals in group EM and in 13 animals in group T. EM probiotic strongly significantly restrict the development of Lactobacillus spp. strains are capable to produce hydrogen peroxide.

8

The effect of selected technological additives on improvement of shelf life of ground meat

84%

Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 2

51-61

The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.

9

Effect of lactic acid fermented soyabean meal on the growth performance, intestinal microflora and morphology of weaned piglets

84%

Wang N. F., Chen Q., Le G. W., Shi Y. H., Sun J.

Journal of Animal and Feed Sciences

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2007

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tom 16

|

nr 1

75-85

10

Elimination of Salmonella spp. by lactic acid

84%

Mikolajczyk A., Radkowski M.

Polish Journal of Veterinary Sciences

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2002

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tom 05

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nr 3

11

The survival of Salmonella spp. in relation to exposure to lactic acid and the storage time of turkey carcasses

84%

Mikolajczyk A.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

245-253

The studies aimed at determining the influence of lactic acid on Salmonella spp. during storage of turkey carcasses’ samples for 2, 4 and 6 days. The initial average contamination of turkey carcasses’ elements with Salmonella spp. was 2.4 · 10³ bacteria. Following the immersion in water in average 4.3 · 10² Salmonella spp. cfu was recovered and that number was assumed as the inoculum. The number of Salmonella spp. decreases during storage of turkey carcasses’ samples in the refrigerator at 4℃. Compared to elements of carcasses immersed in sterile water the largest reduction, by two logarithmic cycles was recorded after 2 days of storage of samples treated with 1% lactic acid. In case of the other variants of the experiment when 1% solution of lactic acid was applied S. Enteritidis grew in numbers within the same logarithmic range. Compared to the samples immersed in sterile water, 2% lactic acid caused reduction in the number of Salmonella spp. on elements of poultry carcasses by one logarithmic cycle both immediately after contamination and after 2 and 6 days of storage; unfortunately after 4 days of storage S. Enteritidis grew in numbers that were within the same logarithmic range. During storage of the turkey samples tested at 4℃ for 2, 4 and 6 days, the numbers of Salmonella spp. decreased. That decrease compared to samples immersed in sterile water was the largest after 2 days of storage after application of 1% lactic acid.

12

Quality of dill pickled cucumbers depending on the variety and chemical composition of pickle brine

84%

Gorzelany J., Matlok N., Migut D., Cebulak T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 4

13

Effect of lactic acid on alpha-amylase activity and phytic acid content in germination of rice (Oryza sativa L.)

84%

Thi Thu Ha P., Xuan T. D.

International Letters of Natural Sciences

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2018

|

tom 67

Lactic acid has been known as one of compounds to cause cellular harm in waterlogged tissues through the process of cytoplasmic acidosis. The effects of lactic acid on α-amylase activity and phytic acid (myo-inositol 1,2,3,4,5,6-hexaphosphate) content using an assay for high phosphate in the germination stage of rice were evaluated. It is showed that lactic acid inhibited rice germination at every treated dose. The reduction of α-amylase content attributed to lactic acid at 24 h after germination of rice seeds was observed. The findings highlighted the effects of lactic acid on α-amylase activity and phytic acid content and suggested that this compound may play a potent role as a germination regulator in rice.

14

Remifentanil reduces multiple organ and energy metabolism disturbances in a rat sepsis model

84%

Yang M.-X., Wu Z.-Z., Liao X.-Y., Zhang B.-L., Chen X., Wu Y., Lin J.-D.

Journal of Physiology and Pharmacology

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2022

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tom 73

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nr 1

The aim of this study was to observe the effects of remifentanil on organ damage and energy metabolism in lipopolysaccharide (LPS)-induced septic rats. A total of 45 clean-grade male Wistar rats (weight 270–320 g) were randomly divided into three groups: a control group, an LPS group, and an LPS with remifentanil treatment (LPS+REM) group. After 6 hours of modeling, the levels of tumor necrosis factor α (TNF-α) and interleukin-6 (IL-6) in lung and kidney tissues of rats in each group were detected by ELISA. The activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) in lung and kidney tissues were determined, and the content of lactic acid, pyruvate and epinephrine in heart and kidney tissues were detected. Reverse transcription polymerase chain reaction and the Western blot test were used to detect the expression of pyruvate dehydrogenase kinase 4 (PDK4) in the myocardial tissue. We found that remifentanil treatment inhibited the levels of IL-6, TNF-α, and MDA in the lung and kidneys 6 h after the administration of LPS and increased the level of SOD activity. Treatment with remifentanil reduced the expression of lactic acid, pyruvate, and epinephrine in the heart and kidney tissues and attenuated the expression of PDK4 messenger RNA and PDK4 protein in the myocardial tissue. We concluded that remifentanil mignt inhibit the release of tissue inflammatory factors, regulate the body's energy metabolism, and ultimately protect the sepsis tissue damage caused by LPS.

15

Use of blood gases and lactic acid analyses in diagnosis and prognosis of respiratory diseases in calves

84%

Nagy O., Seidel H., Paulikova I., Mudron P., Kovac G.

Bulletin of the Veterinary Institute in Puławy

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2006

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tom 50

|

nr 2

16

Circadian and circannual changes in the parameters of acid-base balance in the blood of foals and their lactating mothers

84%

Gill J., Flisinska-Bojanowska A.

Advances in Agricultural Sciences

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1994

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tom 03

|

nr 1

17

The effect of model diets on the chemical composition of carcass and some internal organs in long-starved mice

84%

Szydlowska J., Wozniak M.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

|

nr 4

18

Chemical composition in aqueous extracts of Potamogeton malaianus and Potamogeton maackianus and their allelopathic effects on Microcystis aeruginosa

67%

Wang H. Q., Cheng S.-P., Zhang S.-H., He F., Liang W., Zhang L.-P., Hu C.-Y., Ge F.-J., Wu Z.-B.

Polish Journal of Environmental Studies

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2010

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tom 19

|

nr 1

213-218

The ethyl acetate fractions of aqueous extracts from two submerged macrophytes Potamogeton malaianus and Potamogeton maackianus were analyzed by gas chromatograph-mass spectrometry (GC-MS). The allelopathic activities and joint effects of the main components in ethyl acetate fractions on Microcystis aeruginosa were also determined. The results indicated that primary compositions in the ethyl acetate fractions were fatty acids, phenolic acids and hydroxy fatty acids that possessed antialgal activities. The joint effect assay for palmitic acid, benzoic acid and lactic acid showed that the additional effects were observed in the mixed organic acid, namely, the inhibitory effects of mixture groups were stronger than that of each compound alone on the growth of M. aeruginosa.

19

Lactobacillus by-products inhibit the growth and virulence of uropathogenic Escherichia coli

67%

Cadieux P. A., Burton J. P., Devillard E., Reid G.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

|

nr 6

20

Inhibition of herpes simplex virus type 2 by vaginal lactobacilli

67%

Conti C., Malacrino C., Mastromarino P.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

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nr 6

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